fix: change to Joy of Cooking version

Signed-off-by: nιcнolaѕ wιlde <ncwilde43@gmail.com>

cook/cookies-and-bars/Ladyfingers.cook

@@ -1,22 +1,10 @@
->> source: https://www.biggerbolderbaking.com/homemade-ladyfingers/
->> serves: 30
+>> source: Joy of Cooking
+>> serves: 36 4 inch ladyfingers
 
-Preheat the oven to 375°F (190°C) then line 2 #cookie sheets{} with #parchment paper{}, set aside.
+These light sponge fingers are a delicious nibble, but most find their way into refrigerator desserts such as Tiramisù, or Charlotte Russe.
 
-Separate the @eggs{3%large}, placing the yolks in a large bowl and the whites in a #stand mixer{} fitted with a whisk attachment.
+Preheat the oven to 350°F. Grease and flour 2 #large baking sheets{} or line the bottoms with #parchment paper{}. Prepare batter for @French Sponge Cake (Biscuit){1}.
 
-Using a large whisk or hand mixer, whip the egg yolks with 1/4 cup of the @sugar{1/2%cup}, until pale and fluffy, then beat in the @vanilla{1/2%tsp}. Set aside.
+Scrape the batter into a #large pastry bag{} fitted with a #5/8 inch plain tip{}. Pipe 4 inch fingers at least 1 inch apart on the baking sheets. Sift lightly over the ladyfingers @confectioners' sugar{}
 
-Whip the @egg whites{1} on medium-high speed, until fluffy. Once light and fluffy add the other 1/4 cup of the sugar in a slow and steady stream while whipping. Continue to whip until the whites hold stiff peaks.
-
-Using a #large metal spoon{}, gently fold in the whipped whites, taking care not to deflate all of the air you have incorporated.
-
-Once the egg white mixture and yolk mixture are almost combined sift the @all-purpose flour{1%cup}, and a pinch of @salt{1%pinch} if liked, over the batter.
-
-Continue to gently fold until all of the flour is incorporated.
-
-Fill a #large piping bag{} with the batter and pipe the batter in 3.5 inch long lines about 1 inch apart.
-
-Bake for 14 to ~{15%minutes}, or until just beginning to turn golden around the edges.
-
-Allow cooling fully before storing in an airtight container. The ladyfinger will keep 3 days in an airtight container. They can also be frozen for up to 8 weeks.
+Bake until golden brown, 10 to ~{15%minutes}. Transfer the ladyfingers to a rack, or slide the parchment paper onto the rack, and cool completely. Store in an airtight container.

dictionary.txt

@@ -409,3 +409,4 @@ Soufflé
 soufflé
 medjool
 Soyfoods
+Russe

docs/cookies-and-bars/ladyfingers.md

@@ -7,72 +7,44 @@ comments: true
 
 | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
 |:----------------------------------:|:-----------------------: |
-| 30 | 15 minutes |
+| 36 4 inch ladyfingers | 15 minutes |
 
 ## :salt: Ingredients
 
-- :egg: 3 large eggs
-- :candy: 0.5 cup sugar
-- :icecream: 0.5 tsp vanilla
-- :egg: 1 egg whites
-- :ear_of_rice: 1 cup all-purpose flour
-- :salt: 1 pinch salt
+- :cake: 1 [French Sponge Cake (Biscuit)][1]
+- :candy: some confectioners' sugar
 
 ## :cooking: Cookware
 
-- 1 cookie sheets
+- 1 large baking sheets
 - 1 parchment paper
-- 1 stand mixer
-- 1 large metal spoon
-- 1 large piping bag
+- 1 large pastry bag
+- 1 5/8 inch plain tip
 
 ## :pencil: Instructions
 
 ### Step 1
 
-Preheat the oven to 375°F (190°C) then line 2 cookie sheets with parchment paper, set aside.
+These light sponge fingers are a delicious nibble, but most find their way into refrigerator desserts such as Tiramisù,
+or Charlotte Russe.
 
 ### Step 2
 
-Separate the eggs, placing the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment.
+Preheat the oven to 350°F. Grease and flour 2 large baking sheets or line the bottoms with parchment paper. Prepare
+batter for French Sponge Cake (Biscuit).
 
 ### Step 3
 
-Using a large whisk or hand mixer, whip the egg yolks with 1/4 cup of the sugar, until pale and fluffy, then beat in the
-vanilla. Set aside.
+Scrape the batter into a large pastry bag fitted with a 5/8 inch plain tip. Pipe 4 inch fingers at least 1 inch apart on
+the baking sheets. Sift lightly over the ladyfingers confectioners' sugar
 
 ### Step 4
 
-Whip the egg whites on medium-high speed, until fluffy. Once light and fluffy add the other 1/4 cup of the sugar in a
-slow and steady stream while whipping. Continue to whip until the whites hold stiff peaks.
-
-### Step 5
-
-Using a large metal spoon, gently fold in the whipped whites, taking care not to deflate all of the air you have
-incorporated.
-
-### Step 6
-
-Once the egg white mixture and yolk mixture are almost combined sift the all-purpose flour, and a pinch of salt if
-liked, over the batter.
-
-### Step 7
-
-Continue to gently fold until all of the flour is incorporated.
-
-### Step 8
-
-Fill a large piping bag with the batter and pipe the batter in 3.5 inch long lines about 1 inch apart.
-
-### Step 9
-
-Bake for 14 to 15 minutes, or until just beginning to turn golden around the edges.
-
-### Step 10
-
-Allow cooling fully before storing in an airtight container. The ladyfinger will keep 3 days in an airtight container.
-They can also be frozen for up to 8 weeks.
+Bake until golden brown, 10 to 15 minutes. Transfer the ladyfingers to a rack, or slide the parchment paper onto the
+rack, and cool completely. Store in an airtight container.
 
 ## :link: Source
 
-- <https://www.biggerbolderbaking.com/homemade-ladyfingers/>
+- Joy of Cooking
+
+[1]: <../ingredients/french-sponge-cake-(biscuit).md>